Description
JB’s Chicken au Poivre features tender, thinly sliced chicken breasts seared to golden perfection and simmered in a luxurious creamy peppercorn sauce made with brandy, beef stock, and heavy cream. This classic French-inspired dish balances rich flavors and a smooth, peppery kick, making it an elegant yet easy meal ideal for dinner.
Ingredients
Scale
Chicken
- 2 large chicken breasts, skinless & boneless (250–300g / 8–10oz each)
- 3/4 tsp cooking salt / kosher salt
Cooking and Sauce
- 2 tbsp vegetable oil, or any other neutral flavored oil
- 2 tsp whole black peppercorns, coarsely crushed
- 1/3 cup brandy or cognac, or masala
- 1 1/2 cups beef stock / broth, low sodium
- 3/4 cup thickened / heavy cream, or any other full fat cream
Instructions
- Prepare the chicken: Cut each chicken breast in half horizontally to create 4 thin steaks. Sprinkle both sides evenly with salt. The recipe advises not to add pepper to the chicken at this stage to avoid the dish becoming overly peppery when combined with the peppercorn sauce.
- Sear the chicken: Heat 2 tablespoons of vegetable oil in a large 28cm (11″) pan over high heat. Add the chicken pieces and cook for 2 to 3 minutes on each side until they achieve a golden color. Remove the chicken to a plate and let it rest uncovered to retain a crispy surface. Don’t worry if the chicken seems slightly undercooked at this stage, it will finish cooking later in the sauce.
- Deglaze with brandy: Turn off the stove to prevent the brandy from igniting (unless you want to flambé). Carefully pour in 1/3 cup brandy or cognac. It will sizzle vigorously—that’s normal. Allow the alcohol to burn off by letting it bubble for 20 to 30 seconds, reducing the liquid by about two-thirds. If needed, briefly turn the heat back on to help reduce. Scrape the fond (the flavorful browned bits) stuck to the bottom of the pan to incorporate all that rich flavor into the sauce.
- Add and reduce beef stock: Turn the heat back to high and pour in 1 1/2 cups low-sodium beef stock. Bring it to a rapid simmer and cook for 4 minutes until the liquid reduces by about half.
- Incorporate cream and pepper: Stir in 3/4 cup heavy cream and 2 teaspoons of coarsely crushed black peppercorns. Lower the heat to medium-high and simmer gently for 3 to 4 minutes, allowing the sauce to thicken until it lightly coats the back of a spoon. Stir frequently and scrape the pan sides to ensure an even reduction. Note that stove intensities vary; if your heat is gentler, the sauce might take slightly longer to thicken.
- Finish cooking the chicken: Reduce the heat to medium and return the chicken along with any accumulated juices to the pan. Cook for an additional 2 to 3 minutes, spooning the sauce over the chicken consistently. During this time, the sauce will darken in color and thicken further. When you drag a spoon through the pan, the sauce should slowly flow back together, exhibiting a luscious texture. If the sauce becomes too thick, add a splash of cream or water to loosen it.
- Serve immediately: This dish is best enjoyed freshly made, as letting it sit may cause the sauce to thicken excessively and the chicken to overcook. Serve straight away for optimal texture and flavor.
Notes
- Note 1: Using thinly sliced chicken breasts helps them cook quickly and evenly.
- Note 2: Coarsely crushed black peppercorns provide a robust pepper flavor without overpowering the dish.
- Note 3: Brandy or cognac adds complexity, but masala can be used as an alternative for a different flavor profile.
- Note 4: Low sodium beef stock is recommended to control saltiness in the sauce.
- Note 5: Turning off the heat when adding brandy prevents accidental ignition unless flambéing is desired.
- Note 6: Scraping up the browned bits (‘fond’) after deglazing enhances the sauce’s depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Keywords: Chicken au Poivre, creamy peppercorn sauce, brandy chicken, French chicken recipe, seared chicken breasts, creamy sauce
